Authentic Pork Tamales with Red Chili Sauce
Delve into the heart of Mexican cuisine with these Authentic Pork Tamales. This recipe transforms pork into a savory filling, wrapped in a tender masa dough, and enveloped in traditional flavors that harken back to ancient culinary traditions. While many may opt for an entire pig head, this version simplifies the process by utilizing a pork shoulder or butt, resulting in meat that is incredibly tender. Prepare to invest a full day in crafting these delicious parcels, as the labor of love is truly worth it; you'll be met with rave reviews from family and friends. Each tamale is perfect when paired with red chili sauce or my favorite green chili sauce with pork. Serve these alongside fluffy Spanish rice, cheesy refried beans, and frosty margaritas to create an authentic Mexican feast that’s sure to impress your guests.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
Pork shoulder or pork butt
3 1/2 lbs (Trimmed of fat and cut into chunks)
Water
10 cups (For boiling pork)
Medium onion
1 (Quartered)
Garlic cloves
3 (Minced)
Salt
3 1/2 teaspoons
Red chili sauce
4 cups (For mixing with meat)
Shortening
3/4 cup
Masa harina
6 cups
Baking powder
1 1/2 teaspoons
Dried corn husks
50 (Soaked in warm water)
Instructions
1
In a 5-quart Dutch oven, combine the pork shoulder, water, quartered onion, minced garlic, and 1 1/2 teaspoons of salt. Bring to a boil over high heat.
2
Once boiling, reduce heat to low, cover, and let simmer for about 2 1/2 hours or until the pork is fork-tender.
3
Carefully remove the pork from the broth and allow both the meat and the broth to cool. For tidiness, chill the broth to separate and remove any solidified fat as desired.
4
Using two forks, shred the cooled pork, discarding any excess fat.
5
Strain the broth through a fine mesh sieve or cheesecloth and reserve 6 cups for the masa and filling.
6
In a large saucepan, heat the reserved red chili sauce over medium heat. Once warm, stir in the shredded pork, cover, and let simmer for an additional 10 minutes for the flavors to meld.
7
While the pork is simmering, prepare the masa by beating the shortening in a large mixing bowl with an electric mixer on medium speed for about 1 minute until creamy.
8
In a separate bowl, mix the masa harina, baking powder, and the remaining 2 teaspoons of salt. Gradually incorporate this dry mixture into the creamed shortening, alternating with the reserved broth until you achieve a thick, creamy paste.
9
Soak the dried corn husks in warm water for at least 20 minutes, rinsing them afterwards to remove any silk and draining well.
10
To assemble the tamales, take a soaked corn husk and spread about 2 tablespoons of the masa mixture onto its center. Make sure the husk has the wider end facing you.
11
Add approximately 1 tablespoon of the pork and sauce mixture in the middle of the masa.
12
Fold the sides of the husk over the filling and then fold up the bottom. Place completed tamales in a steamer basket, standing upright, with the open end facing upwards.
13
In a Dutch oven, place a mound of extra corn husks or foil balls in the center of the steamer basket to help keep the tamales upright.
14
Add water to the Dutch oven, ensuring it is just below the steamer basket. Bring the water to a boil, reduce the heat, cover, and steam the tamales for about 40 minutes, adding water as needed to keep the steam process going.
15
Once cooked, the tamales can be served immediately, or if you wish to make them ahead of time, leave them in their husks, placing them into freezer bags for future meals. To reheat, thaw completely, wrap in a damp paper towel, and microwave for 2 minutes or re-steam until heated through.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What cut of meat is best for authentic pork tamales?
While traditional recipes may use a pig head, this recipe recommends using 3 1/2 lbs of pork shoulder or pork butt trimmed of fat for a simpler and tender result.
How long does the pork need to simmer?
The pork should be simmered in a Dutch oven for approximately 2 1/2 hours or until it becomes fork-tender.
What ingredients are used to season the pork while boiling?
The pork is boiled with water, a quartered medium onion, three minced garlic cloves, and 1 1/2 teaspoons of salt.
How do I prepare the pork broth for the masa?
After simmering the pork, strain the broth through a fine mesh sieve or cheesecloth and reserve 6 cups for use in the masa and filling.
How should I shred the cooked pork?
Once the pork has cooled, use two forks to shred the meat and discard any remaining excess fat.
How is the red chili pork filling made?
Heat 4 cups of red chili sauce in a saucepan, stir in the shredded pork, and simmer for 10 minutes to allow the flavors to combine.
What is the secret to a creamy masa dough?
The secret is to beat the shortening with an electric mixer for about 1 minute until creamy before adding the dry ingredients.
What are the dry ingredients for the tamale dough?
The dough requires 6 cups of masa harina, 1 1/2 teaspoons of baking powder, and 2 teaspoons of salt.
How do I combine the masa ingredients?
Gradually incorporate the dry masa harina mixture into the creamed shortening, alternating with the reserved pork broth until a thick, creamy paste forms.
How do I prepare the corn husks for assembly?
Soak 50 dried corn husks in warm water for at least 20 minutes, then rinse them to remove silk and drain them well.
How much masa goes into each tamale?
Spread approximately 2 tablespoons of the masa mixture onto the center of a soaked corn husk.
How much meat filling should I use per tamale?
Add about 1 tablespoon of the prepared pork and red chili sauce mixture in the middle of the masa.
What is the correct way to fold a tamale?
Fold the sides of the corn husk over the filling and then fold up the bottom edge, leaving the top open.
How do I position the tamales in the steamer?
Place the tamales upright in a steamer basket with the open ends facing upwards.
How can I keep the tamales from falling over in the pot?
Place a mound of extra corn husks or balls of aluminum foil in the center of the steamer basket to help keep the tamales standing upright.
How long do the tamales need to steam?
Steam the tamales for about 40 minutes, ensuring you add water as needed to maintain the steam.
Can I make these tamales ahead of time?
Yes, you can leave them in their husks and store them in freezer bags for future meals.
What is the best way to reheat frozen tamales?
Thaw them completely, wrap them in a damp paper towel, and microwave for 2 minutes, or re-steam them until heated through.
What side dishes go well with pork tamales?
They are best served with Spanish rice, cheesy refried beans, and margaritas for an authentic Mexican feast.
Can I use a different sauce for the pork?
Yes, while this recipe uses red chili sauce, you can substitute it with green chili sauce if preferred.
How do I remove fat from the pork broth?
You can chill the broth until the fat solidifies on the surface, making it easy to separate and remove.
What equipment is needed for this recipe?
You will need a 5-quart Dutch oven, an electric mixer, a fine mesh sieve, and a steamer basket.
Is it necessary to remove the corn husk silk?
Yes, after soaking the husks, you should rinse them thoroughly to remove any remaining silk before assembly.
How much salt is used in the entire recipe?
The recipe uses a total of 3 1/2 teaspoons of salt: 1 1/2 teaspoons for boiling the pork and 2 teaspoons for the masa.
Which end of the corn husk should face you during assembly?
The wider end of the corn husk should be facing you when you spread the masa.
How much shortening is required for the dough?
The recipe calls for 3/4 cup of shortening to be creamed for the masa dough.
How much water is used to boil the pork?
The pork is boiled in 10 cups of water to ensure there is enough liquid for both cooking and creating the broth.
Does the recipe use baking powder?
Yes, 1 1/2 teaspoons of baking powder are added to the masa harina to help the dough achieve the right texture.
How many tamales does this recipe roughly yield?
Based on the ingredient list, the recipe uses 50 corn husks, suggesting a yield of approximately 50 tamales.
Can I use the pork broth immediately?
Yes, but you should allow it to cool slightly before mixing it into the masa to ensure the dough handles correctly.